Potatopampushki Recipes

POTATO PAMPUSHKI

Steps:

• Coarsely grate the raw potatoes and squeeze out as much water as possible. Put them in a bowl with the mashed potatoes, salt and pepper. Mix together.
• In another bowl, mix the cottage cheese and chives together.
• Using a spoon and your fingers scoop up a portion of the potato mixture, slightly smaller then an egg and flatten into a circle.
• Put 1 teaspoon of the cheese filling in the middle; fold over the edges and pinch to seal.
• Repeat with remaining potato and cheese mixtures; makes about 12 dumplings.
• Heat the oil to 340 degrees Fahrenheit in a deep fat fryer.
• Fry for 10 minutes or until deep brown and crisp.
• Drain and serve hot.

POTATO PAMPUSHKI WITH CHEESE FILLING

Steps:

• Peel the medium Yukon Gold Potato (1.5 pound) and grate on a box grater. Remove all excess moisture by squeezing the potatoes through a cheese cloth or kitchen towel.
• Combine the grated potatoes with Mashed Potatoes (2 1/2 cup). Season with Salt (1 teaspoon) and Ground Black Pepper (1/2 teaspoon). Set aside.
• For the cheese filling, combine in another bowl the Farmers Cheese (1/2 cup), Mozzarella Cheese (4 ounce), Fresh Parsley (to taste), Fresh Chives (to taste), and Heavy Cream (2 tablespoon). Season with Salt (to taste) and Ground Black Pepper (to taste). Mix to combine.
• Take a 1/4 cup of the potato mixture to form a patty. Place a tablespoon of the cheese filling at the center of the patty.
• Fold the potato mixture over the cheese filling, shaping it into an oval shape.
• In a nonstick skillet, heat Oil (2 tablespoon) and add the potato cakes.
• Cook the potato cakes on medium heat, about 5-7 minutes per side, until golden brown.
• Drain the potato cakes on paper towels. Serve warm and enjoy!

POTATO PAMPUSHKI WITH CHEESE FILLING

Steps:

• Peel the raw potatoes and grate on a box grater. Squeeze out all the moisture by placing the potatoes in a cheesecloth or kitchen towel and squeeze out all excess moisture.
• Combine the grated potatoes with the mashed potatoes. Season with 1 teaspoon of salt and 1/2 teaspoon of pepper. Set aside.
• In another bowl, combine the rest of the ingredients, the farmer's cheese, Mozzarella cheese, fresh herbs and heavy cream for the cheese filling. Season with salt and pepper. Mix to combine. You can substitute ricotta or cottage cheese for the farmer's cheese. Depending on how dry the cheese mixture will be, add more or less heavy cream, just enough for it to all come together smoothly.
• Take about a 1/4 cup of potato mixture and form into a patty. Place about a tablespoon of the cheese filling and place into the center of the patty. Fold the potato mixture over the cheese filling, shaping it into an oval shape.
• In a nonstick skillet, heat about 2 Tablespoons of oil and add the potato cakes. Cook the potato cakes on medium heat, about 5-7 minutes per side, until golden brown.
• Drain the potato cakes on paper towels and serve warm.

POTATO PAMPUSHKI

Steps:

• 1. Peel potatoes and grate on a box grater. Squeeze out all moisture. Combine the grated potatoes with the mashed potatoes. Season with 1 teaspoon of salt and ½ teaspoon of pepper. You can also add caramelized onions to the potato mixture for added flavor. Set aside. In another bowl, combine the rest of the ingredients for the cheese filling. Take about a ¼ cup of potato mixture and form into a patty. Place about a 1½ teaspoon of the cheese filling and place into the center of the patty. Fold the potato mixture over the cheese filling, shaping it into an oval shape. In a nonstick skillet, heat about 2 Tablespoons of oil and add the pampushki. Cook the potato pampushki on medium heat, about 5-7 minutes per side, until golden brown. Drain the potato pampushki on paper towels.

POTATO PAMPUSHKI WITH CHEESE FILLING RECIPE - (4.4/5)

Steps:

• Peel potatoes and grate on a box grater. Squeeze out all moisture by placing the potatoes in a cheesecloth or kitchen towel and squeeze out all excess moisture. Combine the grated potatoes with the mashed potatoes. Season with 1 teaspoon of salt and ½ teaspoon of pepper. You can also add caramelized onions to the potato mixture for added flavor. Set aside. In another bowl, combine the rest of the ingredients for the cheese filling. Take about a ¼ cup of potato mixture and form into a patty. Place about a 1½ teaspoon of the cheese filling and place into the center of the patty. Fold the potato mixture over the cheese filling, shaping it into an oval shape. In a nonstick skillet, heat about 2 Tablespoons of oil and add the pampushki. Cook the potato pampushki on medium heat, about 5-7 minutes per side, until golden brown. Drain the potato pampushki on paper towels. The potato pampuski are delicious with Borsch:). You can even make them half as small and serve as cute little appetizers.

PAMPUSHKY

Steps:

• Whisk together the warm milk, lukewarm water, yeast and sugar in a glass measuring cup or small bowl until combined. Set aside until the mixture is foamy, about 5 minutes.
• Add the yeast mixture to the bowl of a stand mixer fitted with a dough hook. Add 2 tablespoons of the oil and mix on low speed just until combined, about 15 seconds. Add 2 3/4 cups of the flour, 1 teaspoon of the salt and the dehydrated garlic and mix on low speed until the dough comes together and clings to the dough hook, about 4 minutes. Add the remaining 1/4 cup flour, 1 tablespoon at a time, until the dough is smooth and starts to pull away from the bottom of the bowl. Increase the speed to medium and mix for 1 more minute.
• Transfer the dough to a lightly floured surface and shape into a smooth ball. Lightly coat a bowl with a little oil. Add the dough, turn to coat with oil, cover and set aside in a warm place until doubled in size, about 1 hour.
• Lightly grease a 9-inch metal cake pan or pie dish. Punch the dough down and divide it into 8 equal pieces. Tuck the corners under each piece and roll into a ball. Place the balls side-by-side in the pan with 7 around the sides and 1 in the middle. Cover and set aside in a warm place until puffed up and almost doubled in size, about 30 minutes.
• Preheat the oven to 375 degrees F. Brush the dough with the egg. Bake until golden brown and cooked through, 25 to 35 minutes.
• Meanwhile, smash the garlic cloves with the side of a chef's knife. Roughly chop the garlic so no very large pieces remain. Sprinkle the garlic with 1 teaspoon of kosher salt. Using the side of the knife, flatten and scrape the garlic and salt together until it forms a paste. Stir the garlic paste into the remaining 2 tablespoons oil. Add the parsley and set aside.
• Remove the rolls from the oven and immediately slather the tops with the garlic oil. Serve warm.